Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Chivo Taqueria last inspected?
The most recent inspection on record was on Jul 22, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Jun 10, 2026 to Jul 22, 2026.
Has Chivo Taqueria ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jun 10, 2026.
The Full Inspection History
6 inspections
Inspection
Jul 22, 2026
Passed
1 recorded violation
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Noted several food items recorded salsa@45.5F/Onion salsa-47F.Monitor the temperature. COS by the PIC to move some product to the Ice Cooler.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Jul 22, 2026 · Original Source
Inspection
Jul 10, 2026
Hearing scheduled
1 recorded violation
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Noted several food items recorded salsa@45.5F/Onion salsa-47F.Monitor the temperature. COS by the PIC to move some product to the Ice Cooler.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Jul 10, 2026 · Original Source
Inspection
Jul 6, 2026
Failed
1 recorded violation
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Noted several food items recorded salsa@45.5F/Onion salsa-47F.Monitor the temperature. COS by the PIC to move some product to the Ice Cooler.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.